Chorizo, corn and kidney bean salad

2 servings
5 min
4 min
Very Easy


Number of serving: 2
6 chorizo sausages, sliced

1 1/2 corn kernels

1 can red kidney beans, rinsed

1 avocado, cubed

3 pcs medium tomatoes, sliced

1/2 head iceberg lettuce, chopped

1 small red onion, sliced

1 teaspoon ground cumin

1/4 cup balsamic vinegar

2 tablespoons bacon oil

2 tablespoons chopped coriander

flour tortillas

Sour cream

juice from 2 lemons

2 tablespoons butter


  • Heat corn kernels with butter in a Microwave for 1 minute, give it a mix then heat for 1 more minute.
  • In a small bowl mix together lemon juice, balsamic vinegar, bacon oil and cumin.
  • In a pan grill, grill the chorizo slices until cooked then set aside.
  • Now toss together chorizos, coriander, beans, avocadoes, tomatoes, onions, corn and lettuce.
  • Drizzle dressing on top, place on salad bowl.
  • Serve with warm tortilla and sour cream.


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